JP2015038403A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a user-friendly heating cooker having a cooking chamber improved in cleanability.SOLUTION: A heating cooker includes a cooking chamber 20 defining a space for heating and cooking a cooked object, a front opening 20a for taking in and out the cooked object to the inside of the cooking chamber 20, a cooking chamber door 21 covering the front opening 20a, a cooking net 24 for loading the cooked object, and a pan 23 on which the cooking net 24 is placed. The pan 23 has the shape opened upward, step portions are provided as positions to detachably load the cooking net 24 on the pan 23 side, and the pan 23 can be taken out from the inside of the cooking chamber 24 by pulling the cooking chamber door 21.

Description

  The present invention relates to a heating cooker having a cooking chamber inside.

2. Description of the Related Art Conventionally, there is a cooking device that provides a cooking chamber that is a space for performing heating cooking inside a main body, and performs cooking by cooking (grill cooking) by placing a cooking object to be heated in the cooking chamber.
Inside such a cooking chamber, a heater for heating the cooking chamber, a cooking net for placing the cooking object to be heated, and a saucer for placing the cooking net are provided. And a cooking net has a leg part which forms the clearance for positioning a heater between a saucer and a cooking net (for example, refer to patent documents 1).

Japanese Patent No. 4644030 (FIGS. 1 to 7)

  However, the configuration of the cooking net described in the prior art document has a problem that it is difficult to clean because the legs are provided upright with respect to the surface on which the food is placed.

  The present invention has been made to solve the above-described problems, and an object of the present invention is to obtain a cooking device having an easy-to-use cooking chamber with improved cleaning properties.

  In order to solve the above-described problems, in the cooking period, a cooking chamber that forms a space for cooking the cooked food, a front opening that allows the cooking product to be taken in and out of the cooking chamber, and the front opening is covered. There is a cooking chamber door, a cooking net on which the food is placed, and a saucer on which the cooking net is placed. The saucer has a shape that opens upward, and a stage in which the cooking net is detachably placed inside the saucer. Forming part.

  ADVANTAGE OF THE INVENTION According to this invention, the heating cooker which is easy to clean the cooking net used inside a cooking chamber can be obtained.

FIG. 3 is a perspective view showing the heating cooker 100 according to the first embodiment. The perspective view which shows the heating cooker 100 which concerns on Embodiment 1 (state which took out the saucer). The perspective view of the principal part inside the housing | casing 1 of the heating cooker 100 which concerns on Embodiment 1. FIG. The cooking chamber which concerns on Embodiment 1, and the perspective view of a saucer (a part is disassembled). The perspective view of the saucer and cooking net which concern on Embodiment 1. FIG. FIG. 2 is a schematic cross-sectional view of the cooking chamber 20, the suction duct 30, and the convection unit 40 according to Embodiment 1 (the Z-Z cross-sectional view of FIG. 1). The principal part enlarged view of FIG. The perspective view of the convection unit 40 which concerns on Embodiment 1 (The state which removed the cover 443, (b) The state where the cover 443 was attached) YY sectional view of FIG. Sectional drawing of the cooking chamber which concerns on Embodiment 2 (a cross-sectional position is the same as FIG. 9)

Hereinafter, in each embodiment, the cooking device according to the present invention is provided in a system kitchen or the like having a cooking pan mounting portion by induction heating in two mouths on the left and right sides and a mouth in the center back side and having a cooking chamber inside. The case where it applies to the built-in type induction heating cooking appliance (IH cooking heater) used incorporating it is demonstrated to an example.
In addition, this invention is not limited by the form of drawing shown below. Moreover, in each figure, the same code | symbol is attached | subjected to the same structure.

Embodiment 1 FIG.
[Configuration of the heating cooker 100]
FIG.1 and FIG.2 is a perspective view which shows the heating cooker 100 which concerns on Embodiment 1. FIG.
1 and 2, the outer shell of the cooking device 100 includes a housing 1 and a top plate 3 that covers the upper portion of the housing 1.
The top plate 3 has a housing upper frame 3a made of a metal such as stainless steel as a frame, and a plate-like crystallized glass 3b is fitted into the inner center of the housing upper frame 3a. The upper surface operation unit 4a is located, and a housing intake port 5 is formed on the rear right side and a housing exhaust port 6 is formed on the rear left side. The housing intake port 5 and the housing exhaust port 6 are covered with an intake / exhaust port cover 7.
In addition, a cooking chamber 20 for performing grill cooking or the like is provided inside the housing 1.

On the top surface of the top plate 3, there is provided a placement portion 9 on which an object to be heated (not shown) such as a pan is placed. In the first embodiment, the placement portions 9 are provided at three locations of the top plate 3 on the front side right, the back side center, and the front side left.
An induction heating coil is provided below the top plate 3 in the housing 1 as a heating means for heating an object to be heated placed on the placement unit 9 at a position facing each placement unit 9. ing. As the heating means, in addition to the induction heating coil, for example, an electric heater such as a radiant heater can be used, but the specific heating means is not limited to these.
Moreover, in this Embodiment 1, although the heating cooker which performs heat cooking also on the top plate 3 is shown as an example, the heating means for performing heat cooking on the top plate 3 is mounted as needed. What is necessary is just to be a heating cooker which performs only the heating cooking in the cooking chamber 20. FIG.

Further, the top plate 3 is provided with a display unit 8 provided with visual display means such as a liquid crystal screen and LEDs.
The display unit 8 displays the operation state of the heating cooker 100, the input content to the operation unit 4, and the like, and functions as a notification unit that notifies the user of the state of the heating cooker 100 and the like.
In addition, although the example which provided the display part 8 as an alerting | reporting means is shown in this Embodiment 1, it replaces with the display part 8 or in addition to this, it provides alerting means, such as a buzzer and a speaker which alert | reports with an audio | voice. Also good.

The operation unit 4 (4a, 4b) is configured with operation buttons, switches, encoders, and the like for receiving the setting of the heating operation in the heating cooker 100.
In the first embodiment, in addition to the upper surface operation unit 4a, a front operation unit 4b is also provided on the right front surface of the housing 1. In addition, the operation part 4 is not limited to said structure, For example, you may comprise with the touchscreen using an electrostatic capacitance switch.

The housing intake port 5 is an opening for introducing cooling air into the housing 1 in order to cool various components (hereinafter referred to as heat generating components) that are provided in the cooking device 100 and generate heat. . The case exhaust port 6 is an opening for discharging the cooling air after cooling various components inside the cooking device 100 and the exhaust from the cooking chamber 20 to the outside of the cooking device 100.
In a normal use state, the housing intake port 5 and the housing exhaust port 6 are covered with an intake / exhaust port cover 7 as shown in FIG.

The air intake / exhaust port cover 7 is made of a perforated metal or lattice-shaped metal member having air permeability, and is air permeable. The intake and exhaust of cooling air and the exhaust from the cooking chamber 20 are used for the air intake / exhaust port cover 7. Pass smoothly through.
In addition, in this Embodiment, although the housing inlet 5 is located in the upper surface of the heating cooker 100, you may provide in the back surface (rear surface) and side surface of the housing | casing 1. FIG.

Referring also to FIGS. 6, 7, and 9, a cooking chamber door 21 is provided on the left side of the front surface of the housing 1.
The cooking chamber door 21 is a door that covers the front opening 20a of the cooking chamber 20 provided in the housing 1 so as to be opened and closed by pushing and pulling a door handle 21a formed on the front surface. The door handle 21a has an opening 21b facing downward, and the cooking door 21 is opened and closed by putting a hand into the opening 21b.
The cooking chamber door 21 is attached to a pair of moving rails 211 that slide back and forth (in the depth direction of the cooking chamber) with respect to fixed rails 203 fixed to the left and right side walls 202 in the cooking chamber.

The pair of left and right moving rails 211 is provided with a plate receiving member 211a so as to span both moving rails 211, and the cooking plate 23 on which the food is placed is placed on the plate receiving member 211a. Is done.
By comprising in this way, the cooking pan 23 can be pulled out from the inside of the cooking chamber 20 by pulling the cooking chamber door 21 forward. The cooking chamber door 21 is configured to be detachable from the moving rail 211 in order to facilitate maintenance such as cleaning of the cooking chamber 20 and the cooking chamber door 21 itself.
In the present embodiment, the tray 23 is placed on the tray receiving member 211a provided on the moving rail 211 so that the tray 23 can be taken in and out of the cooking chamber 20. However, the tray 23 is placed on the lower surface 205 of the cooking chamber. The tray 23 may be configured to be slidable so that the tray 23 can be taken in and out. With this configuration, the fixed rail 203 and the moving rail 211 need not be used.

The arrangement of the cooking chamber 20, the operation unit 4, and the display unit 8 of the first embodiment as described above is an example, and is not limited to the above-described form. For example, the cooking chamber 20 may be arranged near the center or the right side of the housing 1.
Further, the operation unit 4 may be provided not only on both the top plate 3 and the front surface of the housing 1 but only on one of the positions.

Next, the inside of the housing 1 of the cooking device will be described with reference to FIG.
3 is a perspective view of the main part inside the casing 1 of the heating cooker 100 according to Embodiment 1, and is mounted on the top plate 3, the intake / exhaust port cover 7, and the top plate 3 from the heating cooker 100. FIG. The state which removed the heating means for heating the to-be-heated material set | placed is shown.
As shown in FIG. 3, the interior of the housing 1 is roughly divided to the left and right by a partition plate 10, and the substrate unit 11 is accommodated in one accommodation space (the right side in FIG. 2), and the other accommodation space. A cooking chamber 20 is accommodated (on the left side of FIG. 2).

  In addition, although not shown in figure, the upper and lower partition plates which partition the inside of the housing | casing 1 up and down are arrange | positioned above the board | substrate unit 11 and the cooking chamber 20, and the display part 8, an induction heating coil, etc. are arranged on this upper and lower partition plates. A heating means is arranged.

The substrate unit 11 includes a substrate case 111 having an accommodation space inside.
Inside the substrate case 111, a high-frequency power is supplied to a cooling fan for sending cooling air to the heat-generating components constituting the heating cooker 100, an induction heating coil for heating the object to be heated placed on the top plate 3 And an electronic circuit board on which electronic parts such as a microcomputer and a control circuit for controlling each part of the cooking device 100 including the cooking chamber 20 are mounted.
In FIG. 2, components housed in the board unit 11 are not shown. Moreover, in this Embodiment 1, the aggregate | assembly of the functional component which controls operation | movement of the heating cooker 100 is called a control means.

A plurality of cooling air outlets 12 are opened on the upper surface of the substrate case 111. When the cooling fan provided in the substrate unit 11 operates, air outside the housing 1 is sucked into the housing 1 from the housing air inlet 5, and the sucked air flows into the substrate case 111.
The air that has flowed into the substrate case 111 is sucked and sent out by the cooling fan, cools the inverter circuit and the electronic circuit board as cooling air, and then blows out from the cooling air outlet 12 to the outside of the substrate case 111.

  The cooling air blown out from the cooling air outlet 12 flows in the housing 1 toward the rear part of the housing 1, and in the process, heating of an induction heating coil or the like disposed on the substrate unit 11 and the cooking chamber 20. Cool the means. The cooling air after cooling the heating means is discharged from the housing exhaust port 6 to the outside of the housing 1.

The cooking chamber 20 has an accommodation space for accommodating an object to be heated, and has an open front surface. The front opening of the cooking chamber 20 is covered with a cooking chamber door 21 shown in FIG.
A suction duct 30 is provided on the cooking chamber 20, and a convection unit 40 is provided on the back of the cooking chamber 20.
The cooking chamber 20, the suction duct 30, and the convection unit 40 are in communication with each other. Further, the convection unit 40 is provided with a cooking chamber exhaust duct 41 that exhausts the air in the cooking chamber 20.

Next, with reference to FIG.4 and FIG.6, the cooking chamber 20 is demonstrated.
FIG. 4 is a perspective view of the cooking chamber 20 and the convection unit 40 according to Embodiment 1, and shows a part of the exploded view.
6 is a schematic cross-sectional view of the cooking chamber 20, the suction duct 30, and the convection unit 40 according to the first embodiment.

The cooking chamber 20 has a substantially rectangular parallelepiped outer shape. Of the outline of the cooking chamber 20, a portion constituting the top surface is referred to as an upper wall 201, left and right side walls are referred to as side walls 202, and a wall facing the front opening is referred to as a rear wall 203.
An upper heater 22 for heating the inside of the cooking chamber 20 from above is provided above the inside of the cooking chamber 20. The upper heater 22 of the first embodiment is a sheathed heater that is a resistance heating element.

The upper heater 22 has a shape bent a plurality of times in the width direction and the depth direction of the cooking chamber 20, and can be heated in a wide range in the width direction and the depth direction in the cooking chamber 20.
The terminal portion 221 of the upper heater 22 protrudes to the outside from an opening provided on the right side of the rear wall 203 of the cooking chamber 20. The terminal portion 221 of the upper heater 22 is connected to the electronic circuit board in the substrate unit 11 by wiring, and the presence or absence of heating of the upper heater 22 and the heating amount are controlled by the control means.

In the first embodiment, an example is shown in which the upper heater 22 made of a sheathed heater is provided as an upper heating means for heating the inside of the cooking chamber 20 from above, but a far infrared heater, a near infrared heater is used instead of the sheathed heater. Alternatively, a carbon heater or the like may be used.
Further, instead of providing the upper heater 22 in the cooking chamber 20, a flat heater or an induction heating coil may be provided on the upper side of the upper wall 201 of the cooking chamber 20 to heat the upper wall 201 of the cooking chamber 20. . Any configuration can be employed as the upper heater 22 as long as the object to be heated in the cooking chamber 20 can be heated from above by radiation or air heat transfer.

Below the inside of the cooking chamber 20, a tray 23 for receiving oil or juice dripping from the object to be heated is provided.
The saucer 23 is configured to be removable from the inside of the cooking chamber 20. A peripheral wall is provided on the outer periphery of the tray 23, and oil and juice dripped from the object to be heated can be stored in the tray 23.
A cooking net 24 as a cooking table on which the food is placed is detachably placed on the tray 23.
The detailed structure of the tray 23 and the cooking net 24 will be described later.

In the rear wall 203 of the cooking chamber 20, a back suction port 25 and an air outlet 26 provided at a position lower than the back suction port 25 are opened. The cooking chamber 20 communicates with the inside of the convection unit 40 through the back suction port 25 and the blowout port 26.
The rear suction port 25 is an opening through which air in the cooking chamber 20 sucked through the suction duct 30 flows into the convection unit 40.

  The air outlet 26 is an opening for blowing hot air sent from the convection unit 40 into the cooking chamber 20. The heated object is heated by the hot air blown into the cooking chamber 20 from the blower outlet 26.

An intake opening 29 communicating with the inside of the cooking chamber 20 is provided at the lower portion of the cooking chamber door 21. The intake opening 29 is for supplementing the cooking chamber 20 with an amount of air corresponding to the amount of air in the cooking chamber 20 exhausted through the cooking chamber exhaust duct 41.
In the first embodiment, the intake opening 29 is provided at a position below the cooking chamber door 21 and hidden by the handle of the cooking chamber door 21 when the user views the cooking chamber door 21 from the front. ing. By doing in this way, the opening part 29 for intake is hard to be visually recognized by the user, and the design property is good.

(Suction duct 30)
The suction duct 30 will be described with reference to FIG.
The suction duct 30 is a ventilation path for guiding the air in the cooking chamber 20 into the convection unit 40, and is roughly composed of an upper duct 31 and a rear duct 32.
The upper surface duct 31 is provided on the upper wall 201 of the cooking chamber 20, and forms a substantially linear ventilation path extending from the near side of the upper wall 201 toward the back side. The lower surface of the upper surface duct 31 is constituted by the upper wall 201 of the cooking chamber 20.

On the near side of the upper wall 201, an upper surface suction port 27 serving as an air inlet to the upper surface duct 31 is opened, and on the inner side of the upper wall 201, an air outlet from the upper surface duct 31 is provided. The communication port 28 is open.
The upper surface suction port 27 opens to the near side (cooking chamber door 21 side) from the center in the depth direction of the cooking chamber 20. Air that has flowed into the upper surface duct 31 from the upper surface suction port 27 provided on one end side of the upper surface duct 31 flows into the rear surface duct 32 through the communication port 28 provided on the other end side of the upper surface duct 31.

The rear duct 32 is a ventilation path that connects the communication port 28 provided in the upper wall 201 of the cooking chamber 20 and the rear suction port 25 provided in the rear wall 203. The rear duct 32 forms an air passage between the rear wall 203 and the inside of the rear duct 32.
The rear duct 32 includes a rear duct front wall 321 having an inclined surface that is inclined so as to protrude from the lower side to the upper side in the cooking chamber 20 (front direction), and a side end portion of the rear duct front wall 321. And a rear duct side wall 322 that extends toward the rear side and is connected to the rear wall 203. An opening 320 a formed between the upper end of the rear duct 32 and the rear wall 203 is connected to the communication port 28 provided in the upper wall 201.
The upper surface duct 31 and the rear surface duct 32 form a ventilation path from the upper surface inlet 27 through the communication port 28 to the rear surface inlet 25.

  A portion of the rear wall 203 around the rear suction port 25 that faces the rear duct 32 is recessed rearward. This recessed portion is referred to as a recess 204. By forming the recess 204 in the rear wall 203 in the rear duct 32, the volume of the space between the rear duct 32 and the rear wall 203 (recess 204) is expanded.

A catalyst body 33 is provided at the upper surface inlet 27 which is the inlet of the upper surface duct 31.
The catalyst body 33 is fixed to the upper wall 201 by a catalyst body support member 34 having a plurality of openings. The catalyst body 33 has a small hole through which air can flow, and adsorbs and oxidizes and decomposes at least a part of the pollutants contained in the air flowing into the upper duct 31 from the cooking chamber 20 to improve the cleanliness of the air. Demonstrate the function to enhance.
As shown in FIG. 4, the catalyst body 33 may be attached to the lower surface of the upper wall 201, or a part or all of the catalyst body 33 may be inserted into the upper surface duct 31.

An oxidation catalyst is attached to the catalyst body 33. The catalyst body 33 is heated by the upper heater 22 to obtain catalytic activity. When the air passes, it adsorbs substances such as oily smoke and odor components to oxidize and decompose the air. Purify.
As the oxidation catalyst attached to the catalyst body 33, a catalyst containing any or all of platinum, palladium, manganese and the like is used. Higher purification performance can be obtained by using a catalyst containing platinum or manganese that is active at low temperatures.

The catalyst body 33 is installed in an upper surface suction port 27 provided in the upper wall 201 and is in a position where it can be heated by the upper heater 22.
By increasing the temperature of the catalyst body 33 by the upper heater 22, the chemical reaction speed related to the decomposition of the contaminants in the catalyst body 33 is increased, more pollutants are removed, and the cleanliness of the exhaust can be increased. .

Since the catalyst body 33 can be heated by the upper heater 22, there is no need to provide a dedicated heating means for heating the catalyst body 33.
In the first embodiment, when viewed from above, at least a part of the catalyst body 33 and the upper heater 22 is overlapped, so that the catalyst body 33 and the upper heater 22 are arranged close to each other, and the catalyst body 33 is The radiation from the heater 22 can be received.
The arrangement of the catalyst body 33 and the upper heater 22 may be determined so that the catalyst activity of the catalyst body 33 can be obtained.

(Convection unit 40)
The configuration of the convection unit 40 will be described with reference to FIGS. 4, 6, and 8. FIG. 8 is a perspective view of the convection unit 40 according to the first embodiment.
The convection unit 40 sucks and heats the air in the cooking chamber 20 and supplies the heated air to the cooking chamber 20 again.
The convection unit 40 includes a cover 443 in which the back suction port 25 is opened, a heating chamber 42 having an accommodation space surrounded by the heating chamber rear wall 421, a convection fan 43 and a convection heater 44 accommodated in the heating chamber 42. A motor 45 that rotates the convection fan 43, and a motor housing case 46 that is provided behind the heating chamber 42 and houses the motor 45.

A cooking chamber exhaust duct 41 is connected to an upper portion of the heating chamber rear wall 421 constituting the heating chamber 42. The inside of the heating chamber 42 and the cooking chamber exhaust duct 41 communicate with each other. The outlet side of the cooking chamber exhaust duct 41 is connected to the casing exhaust port 6, and the exhaust discharged from the cooking chamber exhaust duct 41 flows out of the casing 1 from the casing exhaust port 6.

The heating chamber 42 covers the air outlet 26 provided on the rear wall 203 of the cooking chamber 20 from the back side of the rear wall 203. That is, all of the air outlets 26 are disposed inside the heating chamber 42.
As shown in FIG. 8, the heating chamber 42 of the first embodiment is configured such that the lower width is larger than the upper width, and faces the lower portion of the heating chamber 42 whose width is increased. The air outlet 26 is disposed.

The convection fan 43 is fixed to the rotating shaft of the motor 45 and rotates by the operation of the motor 45. The convection fan 43 is arranged in the heating chamber 42 so that the central portion for sucking air faces the back suction port 25 provided in the rear wall 203 of the cooking chamber 20.
When the convection fan 43 rotates, air is sucked from the central portion thereof, and the sucked air is sent out from the outer peripheral portion of the blade. The motor 45 and the convection fan 43 function as blowing means for sending the air in the cooking chamber 20 sucked through the suction duct 30 to the cooking chamber 20 through the blowout port 26.

The motor 45 is a DC motor or an induction motor. The motor 45 is installed such that the rotation shaft is in a substantially horizontal direction from the rear to the front. A convection fan 43 provided in the heating chamber 42 is attached to the rotation shaft of the motor 45. .
During the cooking operation in the cooking chamber 20, the presence or absence of rotation of the motor 45, the number of rotations, and the like are controlled by the control means.
The motor 45 is accommodated in a motor housing case 46 together with a motor support 47 for fixing the motor 45 to the back surface of the heating chamber 42.

  The convection heater 44 is a heating chamber heating means for heating the inside of the heating chamber 42. In the first embodiment, the convection heater 44 is configured as a sheathed heater and is provided so as to surround the convection fan 43 in the heating chamber 42.

A terminal portion 441 of the convection heater 44 projects outward from an opening provided on the right side of the heating chamber rear wall 421.
As shown in FIG. 4, the terminal part 441 of the convection heater 44 and the terminal part 221 of the upper heater 22 are both arranged on the right side of the cooking chamber 20. The terminal part 441 of the convection heater 44 is connected to the electronic circuit board in the board unit 11 by wiring, and the presence / absence and amount of heating of the convection heater 44 are controlled by the control means.
In the first embodiment, a sheath heater is used as the convection heater 44, but a glass tube heater such as a ceramic heater, a nichrome wire heater, a halogen lamp heater, or a carbon heater may be used.

Further, the convection heater 44 may be disposed so that at least a part of the convection heater 44 overlaps the blowout port 26 in the front-rear direction, and the convection heater 44 and the blowout port 26 may be disposed close to each other.
By arranging the convection heater 44 close to the outlet 26 in this manner, the air heated by the convection heater 44 can be blown out from the outlet 26 without being reduced as much as possible.
Therefore, the heating efficiency of the object to be heated in the cooking chamber 20 can be increased. In addition, the shape and arrangement | positioning of the convection heater 44 shown in FIG. 8 are examples, and are not limited to the thing of illustration.

In the first embodiment, since the convection unit 40 is arranged on the left side of the back surface of the cooking chamber 20, the terminal portion 221 of the upper heater 22 and the terminals of the convection heater 44 are disposed in the right space on the back surface of the cooking chamber 20. The part 441 can be arranged.
The substrate case 111 provided with the substrate unit 11 serving as a control means for controlling the upper heater 22 and the convection heater 44 is located on the right side of the cooking chamber 20.
With this arrangement, the terminal portion 221 of the upper heater 22 and the terminal portion 441 of the convection heater 44 are disposed near the substrate case 11, so that when the heating cooker 100 is assembled, the upper heater 22 and the convection heater are assembled. Wiring for connecting the wiring 44 and the substrate unit 11 is easy.

In addition, arrangement | positioning of the convection unit 40 in the left-right direction of the cooking chamber 20 is not limited to what was illustrated in Embodiment 1. FIG. For example, the convection unit 40 may be arranged in the center of the back surface of the cooking chamber 20.
Further, the arrangement of the terminal portion 221 of the upper heater 22 and the terminal portion 441 of the convection heater 44 is not limited to that illustrated in the first embodiment.

(About cooking net and saucer)
Here, the principal part of this invention is demonstrated in detail with reference to FIGS. 5-7 and FIG.
On the saucer 23, a cooking net 24 as a cooking table (fried net) on which the food is placed is detachably placed.
The cooking net 24 is composed of a rectangular edge 24a and a rod-shaped wire 24b, and a plurality of wires 24b are arranged and fixed to the edge 24a so as to bridge the edge 24a facing in the left-right direction. A flat cooking net is formed. And the mounting surface 241 of the cooking net 24 on which the food is placed is a portion where the plurality of wires 24b are arranged and arranged.

In addition, although the rod-shaped stainless steel is used as the material constituting the cooking net 24, it may be other than stainless steel as long as it is a heat-resistant material suitable for cooking and is non-adhesive to the surface of the material. An inorganic ceramic coating agent having anti-staining properties and antifouling properties may be applied.
In addition, the shape of the mounting surface 241 of the cooking net 24 is not limited to that shown in the figure, and an arbitrary one such as a grid-like net, a net having a bar-like member extending in the front-rear direction, or a punching metal is adopted. be able to.

Next, the saucer 23 is a rectangular dish that opens upward with the side wall 23b erected so as to surround the bottom 23a.
A first step portion 23 c is formed on the front side and the left and right side walls 23 b of the tray 23 by bending the side walls 23 b rising upward from the bottom portion 23 a outward of the tray 23. Further, the second step portion 23 d is formed by bending the wall portion 23 b rising upward from the first step portion 23 c outward of the tray 23.

The wall portion 23b rises upward from the second step portion 23d and reaches the opening edge 23f.
Thus, the 1st step part 23c and the 2nd step part 23d are provided inside the saucer 23 by forming the wall part 23b. Note that the first step portion 23c and the second step portion 23d are respectively configured from the left and right side walls to the front side wall, and have the same height from the bottom portion 23a. Thus, each step portion is a step extending in the front-rear direction and the left-right direction.

Next, on the side wall 23b located on the rear side of the tray 23, high-temperature air from the convection heater 44 enters the inside of the tray 23 that opens rearward (“hot air” may be referred to as hot air). An introduction opening 23e is formed for introducing. The introduction opening 23e is an opening area that extends from the left and right and extends downward from the first step portion 23c (lower step portion). That is, the introduction opening 23e opens below the cooking net 24 in a state where the cooking net 24 is placed on the first step portion 23c.
In the present embodiment, the introduction opening 23e is a hole having an opening in the side wall 23b. However, the introduction opening 23e may be a notch having a notch from the opening edge 23f to the above-described region.

A cooking net 24 is placed on each of the first step portion 23c and the second step portion 23d of the saucer 23 configured in this manner, and upper and lower two food placing surfaces 241 are formed. In this way, the cooking net 24 placed on each step is supported by the side from below on the step extending in the front-rear and left-right directions.
Thereby, even when the food to be placed on the placement surface 241 is heavy, or even if the food is placed at a position where the placement surface 241 is biased, the cooking net 24 is not easily tilted. That is, the distance from the heater can be kept constant, and uneven cooking of the cooked product can be prevented.

And in the state in which the cooking net | network 24 was provided in the saucer 23, by putting the saucer 24 in the cooking chamber 20, a cooking item can be cooked by heating.
Note that the cooking net 24 provided in the second step portion 23d, which is the upper step portion, is housed inside the saucer 23 and has a structure that does not protrude outward from the opening of the saucer 23. That is, there is a predetermined distance D1 from the placing surface 241 of the cooking net 24 to the opening edge 23f, and the cooking net 24 does not protrude upward from the opening edge 23f.
Further, in the present embodiment, the description has been made in the form in which the two placement surfaces 241 are configured by providing two step portions, but the step portion may be one step, and the depth of the tray 23 If sufficient can be taken, three or more steps may be formed.

Here, with reference to FIG. 6, FIG. 7, the state in which the saucer 23 was put into the cooking chamber 20 is demonstrated.
A saucer 23 that moves integrally with the cooking door 21 is inserted into the cooking chamber 20 through the front opening 20a. When the front opening 20 a is covered with the cooking door 21, the tray 23 is in a predetermined position in the cooking chamber 20. In this state, the receiving tray 23 is in a position where the food placing surface 241 faces the upper heater 22 and the introduction opening 23 e faces the air outlet 26.
Since it arrange | positions in this way, the hot air which blows off from the blower outlet 26 is introduce | transduced into the inside of the receiving tray 23 through the introduction opening 23e.

Moreover, the positional relationship of the blower outlet 26, the cooking net 24, and the introduction opening 23e is such that a part or all of the blower outlet 26 is connected to the placement surface 241 of the cooking net 24 and the bottom 23a of the tray 23 through the introduction opening 23e. It is preferable to arrange within the range of the height of the ventilation space 50 between.
By doing so, most of the air blown out from the outlet 26 flows through the ventilation space 50 below the placement surface 241, so that the lower part of the object to be heated placed on the placement surface 241 can be efficiently used. Can be heated well.

As described above, since the tray 23 is located inside the cooking chamber 20, it is possible to introduce high-temperature air from the convection unit 40 flowing from the outlet 26 into the tray 23 through the introduction opening 23e. The food placed on the placement surface 241 can be heated from both the upper and lower surfaces.

Next, the cooking net 24 in a state where the food put in the cooking chamber 20 is placed and the tray 23 on which the cooking net 24 is placed are taken out of the cooking chamber 20 by pulling the cooking chamber door 21 forward. Can do.
After being taken out, the saucer 23 can be removed from the cooking chamber door 21, and the cooking net 24 can also be easily removed from the saucer 23. Since the removed cooking net 24 has a flat plate shape, it can be easily washed with a brush or a sponge when placed on a flat part such as a sink of a sink when washing either the back surface or the front surface.

[Operation of cooking device]
Next, the operation of the heating cooker 100 according to Embodiment 1 will be described.
(Cooking on top plate 3)
When the user places an object to be heated such as a pan on the placement portion 9 on the top plate 3 and operates the operation portion 4 corresponding to the placement portion 9, it is mounted on the electronic circuit board in the substrate unit 11. The control means supplies electric power to heating means such as an induction heating coil and a radiant heater provided below the top plate 3.
As a result, the object to be heated placed on the top plate 3 is heated. In addition, the control means drives a cooling fan provided in the substrate unit 11 and cools each part in the heating cooker 100 as described above by the cooling air supplied from the cooling fan.

(Cooking in the cooking room 20)
The heating operation in the cooking chamber 20 will be described with reference to FIGS. 6 and 7, the air flow is conceptually indicated by arrows.
When the user places an object to be heated on the cooking net 24 in the cooking chamber 20, closes the cooking chamber door 21, and operates the operation unit 4 corresponding to the cooking chamber 20 to set the heating condition, A control means starts the heating control in the cooking chamber 20 by the control sequence according to the setting content.
More specifically, the control means includes the upper heater 22, the convection based on the detection temperature of a temperature detection sensor (not shown) provided in each of the cooking chamber 20 and the heating chamber 42 and the setting condition set by the operation unit 4. The heater 44 and the motor 45 are operated.

When the upper heater 22 starts heating, the upper surface of the object to be heated placed on the cooking net 24 is mainly heated by the radiation of the upper heater 22.
When the convection heater 44 starts heating, the air in the heating chamber 42 is heated by the radiant heat of the convection heater 44.
Then, when the convection fan 43 is rotated by the operation of the motor 45, a suction force is generated at the back surface suction port 25 that opens facing the convection fan 43. Then, a suction force is generated in the upper surface suction port 27 communicating with the rear surface suction port 25 through the rear surface duct 32 and the upper surface duct 31, and the air in the cooking chamber 20 is sucked into the upper surface duct 31 from the upper surface suction port 27.

The air in the cooking chamber 20 sucked into the upper surface suction port 27 is heated by the radiation of the upper heater 22 when passing through the vicinity of the upper heater 22.
Further, the air sucked into the upper surface suction port 27 is purified by smoke and oily smoke when passing through the catalyst body 33, and further heated by reaction heat of oxidative decomposition. Further, the air flowing in the upper surface duct 31 is further heated by heat transfer from the upper wall 201 of the cooking chamber 20 constituting the lower surface of the upper surface duct 31.

Air flowing in the upper duct 31 flows into the rear duct 32 through the communication port 28. The upper surface of the rear duct front wall 321 of the rear duct 32 is inclined toward the inside of the cooking chamber 20, and the connection portion between the upper duct 31 and the rear duct 32 has an obtuse angle. 32 is reduced in pressure loss at the connection portion, and air flows efficiently.
In addition, when the inclination angle of the rear duct front wall 321 is increased, the bending of the flow path at the connection portion between the upper duct 31 and the rear duct 32 can be reduced and the pressure loss can be reduced. The volume is reduced and the size of the object to be heated that can be accommodated in the cooking chamber 20 is limited.

Further, when the inclination angle of the rear duct front wall 321 is reduced, the volume in the cooking chamber 20 can be increased, while the pressure loss at the connection portion between the upper duct 31 and the rear duct 32 becomes relatively large.
For this reason, it is preferable to set the inclination angle of the rear duct front wall 321 in consideration of the pressure loss at the connection portion between the upper duct 31 and the rear duct 32 and the volume in the cooking chamber 20.

The air that has flowed into the back duct 32 flows into the heating chamber 42 through the back suction port 25. By forming the recess 204 in the rear wall 203 around the back suction port 25, the volume in the back duct 32 is increased, so that air can be easily sucked into the back suction port 25.
The air that has flowed into the heating chamber 42 from the rear suction port 25 is sucked into the rotation center of the convection fan 43 and sent out to the outer periphery of the blades of the convection fan 43.

Most of the air sent in the centrifugal direction from the convection fan 43 passes through the vicinity of the convection heater 44 provided below the convection fan 43 and is heated by the convection heater 44.
The air heated by the convection heater 44 is blown out into the cooking chamber 20 from the air outlet 26 provided at a position facing the convection heater 44. Since the convection heater 44 and the air outlet 26 are opposed to each other, high-temperature air heated by the convection heater 44 can be blown out from the air outlet 26.

The hot air blown out from the outlet 26 enters the inside of the tray 23 through the introduction opening 23e, and the inside of the ventilation space 50 between the placing surface 241 of the cooking net 24 and the tray 23 toward the cooking chamber door 21 side. It becomes a flowing air current.
The airflow flowing below the placement surface 241 of the cooking net 24 mainly heats the lower surface of the food placed on the placement surface 241. Oil, moisture, etc. from the heated cooked food fall to the tray 23 and are held inside.

When the airflow flowing below the placing surface 241 of the cooking net 24 toward the cooking chamber door 21 side reaches the cooking chamber door 21 side of the tray 23, the airflow is bent upward by the tray 23, and the upper surface suction port 27 is sucked into the upper surface suction port 27 by the suction force generated at 27.
Here, each step formed on the saucer 23 is formed by bending the side wall 23b rising upward from the bottom 23a to the outside of the saucer 23, so that it does not face the upward airflow, It has a structure that does not obstruct airflow.
Moreover, since the side wall 23b is located between the cooking chamber door 21 and the blower outlet 26, it prevents that the high temperature air which comes out from the blower outlet 26 hits the cooking chamber door 21 directly. Thereby, it can prevent that the cooking chamber door 21 becomes high temperature, and can ensure safety.

The air sucked into the upper surface suction port 27 flows into the heating chamber 42 through the upper surface duct 31 and the rear surface duct 32, and is blown out into the cooking chamber 20 from the outlet 26 by the convection fan 43 in the heating chamber 42. The
Thus, the air in the cooking chamber 20 is radiated from the upper heater 22, the reaction heat of the catalyst body 33, the heat transfer from the upper wall 201 of the cooking chamber 20 heated by the upper heater 22, and the convection heater 44. The cooked food in the cooking chamber 20 is heated.

A part of the air sent out by the convection fan 43 in the heating chamber 42 is exhausted to the outside of the heating cooker 100 through the cooking chamber exhaust duct 41.
The amount of air corresponding to the air in the cooking chamber 20 exhausted from the cooking chamber exhaust duct 41 is generated in the cooking chamber 20 from the gap (not shown) between the cooking chamber door 21 and the cooking chamber 20 or from the intake opening 29. To be supplied.

In the first embodiment, the intake opening 29 is provided at the lower part of the cooking chamber door 21, but the intake opening 29 is provided at the upper part of the cooking chamber door 21 (that is, the placement surface 241 of the cooking net 24. You may provide in the position which opposes the airflow which flows below, and a height direction.
By doing in this way, since the airflow which flows under the mounting surface 241 is hard to be disturbed by the air supplied in the cooking chamber 20 from the opening part 29 for intake, it goes toward the cooking chamber door 21 side. Easy to flow straight.
Therefore, it is possible to suppress uneven heating on the lower surface of the food to be placed on the placement surface 241 of the cooking net 24.

  And if a user operates the operation part 4 and instruct | indicates the heating stop in the cooking chamber 20, or when a predetermined heating time passes, a control means will stop the heating operation in the cooking chamber 20. FIG.

[Effect of Embodiment 1]
As described above, the steps 23c and 23d are formed inside the saucer 23, and the cooking net 24 is placed on the step, so that the clearance between the cooking net and the saucer is maintained. Since there is no need to provide protruding parts such as legs, a substantially flat cooking net can be used.
As a result, when cleaning the cooking net, both the back surface and the front surface can be easily cleaned using a brush, sponge or the like, placed on a flat part such as a sink of the sink.

Further, when the cooking net is provided on the saucer, the opening edge of the saucer is located above the cooking net, so that oil or the like from the food can be prevented from scattering outside the saucer.
Further, by providing a plurality of step portions, it is possible to increase the placement surface on which the food is placed, and it is possible to perform more cooking at a time.
In addition, when performing convection cooking in which hot air is circulated by circulating hot air, the cooking net is placed by positioning the hot air outlet so that the hot air flows below the cooking net. Uneven heating on the bottom surface of the food placed on the surface can be suppressed.
Further, by using convection, it is not necessary to use a heater having a shape protruding into the cooking chamber on the lower side of the cooking chamber, so that a heating means for heating an object to be heated placed on the top plate on the upper surface of the housing 1 is provided. Even if it is a heating cooker which is located and a cooking chamber is narrow, it is easy to clean the wall surface of a cooking chamber.

Embodiment 2. FIG.
Next, Embodiment 2 will be described with reference to FIG. In addition, about the structure similar to Embodiment 1, the same code | symbol is attached | subjected and description is abbreviate | omitted.
FIG. 10 shows a form in which cooking is performed by placing a grill pan 70 on the cooking net 24 placed on the second step 23d. The grill pan 70 includes a plate portion 72 provided on a side surface with a handle 71 serving as a grip portion and a lid 73 that closes the opening of the plate portion, and cannot be directly placed on the cooking net 24 such as stewed dishes, rice, bread, and the like. Used when cooking food.

  In a state where such a grill pan 70 is placed on the cooking net 24 placed on the second step portion 23d, the opening edge 23f of the tray 23 has a cooking net placed on the second step portion 23d. 24 is located above the mounting surface 241 and lower than the handle 71 of the grill pan 70. That is, a predetermined clearance D2 is formed between the handle 71 and the opening edge 23f.

By configuring in this way, the opening edge 23f is positioned above the cooking net 24, so that the movement of the grill pan in the front-rear and left-right directions can be suppressed by the side wall 23b, and the dropping of the grill pan from the cooking net 24 is prevented. Can be prevented.
Moreover, since the opening edge 23f is a position lower than the holding part 71 of the grill pan 70, the grill pan 70 can be lifted without touching the tray 23.

As described above, in the embodiment, the present invention has been described in the form of using the induction heating cooker, but the present invention can also be used for a gas cooker having a cooking chamber.
Moreover, although the cooking net | network which mounts a cooking item demonstrated by what was comprised with the wire, it replaces with such a cooking net | network and may use a plane plate and a corrugated plate.

DESCRIPTION OF SYMBOLS 1 Case, 3 Top plate, 4 Operation part, 5 Case inlet, 6 Case exhaust, 7 Air intake / exhaust cover, 8 Display part, 9 Mounting part, 10 Partition plate, 11 Substrate unit, 12 Cooling air blowing Exit, 13 Back inclined wall, 20 Cooking room, 21 Cooking room door, 22 Upper heater, 23 Receptacle, 23c First step, 23d Second step, 23e Air outlet, 23f Open edge, 24 Cooking net, 25 Rear suction port, 26 air outlet, 27 Upper surface suction port, 28 Communication port, 29 Intake opening, 30 Suction duct, 31 Upper surface duct, 32 Rear duct, 33 Catalyst body, 34 Catalyst body support material, 40 Convection unit, 41 Cooking chamber exhaust duct, 42 heating chamber, 43 convection fan, 44 convection heater, 45 motor, 46 motor housing case, 50 ventilation space, 00 cooking device, 111 substrate case, 201 the upper wall, 202 the side wall, 203 rear wall, 221 the terminal portion, 241 mounting surface, 321 rear duct front wall, 322 rear duct sidewalls.

Claims (5)

A cooking room that forms a space for cooking cooked food,
A front opening through which food is taken in and out of the interior of the cooking chamber;
A cooking chamber door covering the front opening;
A cooking net on which the food is placed;
Having a saucer on which the cooking net is placed;
The cooker according to claim 1, wherein the saucer has a shape that opens upward, and a step portion is formed on the inside of the saucer to be a position on which the cooking net is detachably mounted. The cooking device according to claim 1, wherein an opening edge of the tray is located above the cooking net placed on the stepped portion. The cooking device according to claim 1, wherein a plurality of steps are provided. A convection unit for supplying hot air to the cooking chamber;
An air outlet from which hot air from the convection unit blows open on the wall surface constituting the cooking chamber,
The cooking device according to claim 1 or 2, wherein the outlet is located below the cooking net in a state where the tray is located in the cooking chamber. The cooking device according to claim 2, wherein, in a state where the grill pan is placed on the cooking net, the height of the opening edge of the tray is lower than the position of the grip portion of the grill pan.

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